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Organoleptic Characteristics of Flavor Materials - October 2019

Contact Author Judith Michalski, Senior Flavorist, abelei flavors; jmichalski@abelei.com
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Immortelle absolute

Supplier: Excellentia

FEMA# 2592, CAS# 977060-66-4, Helichrysum italicum, natural

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Odor: @ 100%. Woody, brown, haylike, earthy, herbal and resinous.

Taste: @ 5 ppm. Woody, bitter, herbal, earthy, and astringent.

Taste: @ 10 ppm. Herbal, bitter, earthy, brown and green.

Possible applications: The bitter notes of this botanical will fit nicely into tonic water, bitters and liqueur flavors such as Chartreuse and Campari. Other flavors to consider its use are black walnut, dried fruits like prune, raisin and fig, tobacco, herbals and tea.

Excellentia: www.excellentiainternational.com

4-Thujanol

Supplier: Synerzine, Inc.

FEMA# 3239, CAS# 546-79-2

Natural occurrence: Basil, cornmint, juniper, fennel, mandarin, spearmint, peppermint, lavandin and valerian root.

Odor: @ 100%. Sweet, spicy, earthy, cooling, green and camphoraceous.

Taste: @ 5 ppm. Slightly leafy, throat cooling, earthy and slightly minty.

Taste: @ 10 ppm. Sweet, terpeney, throat-cooling, minty and earthy.

Possible applications: Although this material may not play a leading role, it will add depth to mint, lime, mojito and herbal flavors as well as a throat-cooling sensation to trigeminal flavors.

Synerzine, Inc.: www.synerzine.com

4-Methyloctanoic acid, natural

Source: Natural Advantage

FEMA# 3575, CAS# 54947-74-9

Natural occurrence: Lamb and mutton, apple, pineapple, rum, strawberry and tea.

Odor: @ 100%. Waxy, fatty, slightly cheesy, savory and costus rootlike.

Taste: @ 1 ppm. Fatty and slightly meaty.

Taste: @ 3 ppm. Fatty, waxy, meaty and mouth-coating.

Possible applications: The waxy, fatty profile of this acid will fit very nicely into goat’s and sheep’s milk cheeses such as chèvre and manchego, along with lamb, mutton and animal fat flavors.

Natural Advantage: www.natadv.com

 

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